Recent Modernist Blog Posts

Welcome to the Amazing Food Made Easy blog! This is a place I can share information and updates that don't fit into a specific area on the rest of the site. I focus mainly on sous vide and modernist cooking but if it's an interesting cooking method or fun cooking news I'll cover it as well.

In addition to cooking and sous vide news, how to guides and other articles, there's a lot of different types of information here including:

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Thanks, enjoy the blog and happy cooking!

Getting Creative with Vegetables - Ask Jason

Sous vide root vegetables 5

Mike Asked Jason: Another challenge for me has been getting creative with vegetables. I love your sweet and spicy carrots recipe, especially the convenience of dumping everything into the bag to cook and then you just put it straight on the plate and you don't do anything else with it.

There are a lot of vegetable recipes you can do that with as long as you don't mind them being a little watery.

Remember my 80% good enough mantra? When I'm cooking for a basic weeknight meal, I don't want to spend extra time and dirty more pots. I'll throw some vegetables in a sous vide bag with a little bit of olive oil or butter and a few herbs and spices. I'll cook them through until they're tender, put them on the plate and serve. I find besides being really flavorful, they're healthy to eat and the vegetables are perfectly cooked. It's a good way to kind of maximize my "golden rule".

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What are Some Tips for Sous Vide Chicken Breasts? - Ask Jason

Sous vide chicken tikka masala 2

Janel Asked Jason: I bought the sous vide to tackle my archenemy, chicken breast. I always overcook it and I'm hoping sous vide would help. I've yet to make one that turns out though. Maybe I'm just used to dry chicken and the sous vide ones have such a different texture.

I think chicken breast is something that some people cook with sous vide the first time and they love it. It changes their appreciation of sous vide and chicken breasts forever. Other people really struggle with chicken breasts for years. It's an interesting phenomenon to me.

I like to sous vide chicken breasts at 140°F (60°C). I feel like the texture is the most traditional-like that you can get from sous vide without it being overcooked. In addition, it still retains a lot of moisture.

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What's Your Favorite "Knockout"? - Ask Jason

Jason logsdon prime rib head.jpg

Adam asks what's your favorite knockout of 2018 so far?

I assume he's talking about dishes and not MMA or boxing. And in that case, I really liked 2 things.

One was the Snake River Farms gold wagyu they sent me. They hired me to make a video on how to sous vide prime rib, and sent me one of their bone-in wag American wagyu prime rib roasts. Not only did it taste amazing but it was also really fun to experiment with it. I cook it using a few different preparations and had my friend over to help me eat the $400, 11-pound prime rib. So that experience was all round exciting and something I generally don't do on a day-to-day basis.

The other one was from my sous vide Thanksgiving course. I hadn't really made a turkey or chicken roulade before. And since a lot of people were encouraging me to include it as part of the course, I wanted to make sure I had a recipe or two for it.

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What's Your Favorite "Knockout"? - Ask Jason

Jason logsdon prime rib head.jpg

Adam asks what's your favorite knockout of 2018 so far?

I assume he's talking about dishes and not MMA or boxing. And in that case, I really liked 2 things.

One was the Snake River Farms gold wagyu they sent me. They hired me to make a video on how to sous vide prime rib, and sent me one of their bone-in wag American wagyu prime rib roasts. Not only did it taste amazing but it was also really fun to experiment with it. I cook it using a few different preparations and had my friend over to help me eat the $400, 11-pound prime rib. So that experience was all round exciting and something I generally don't do on a day-to-day basis.

The other one was from my sous vide Thanksgiving course. I hadn't really made a turkey or chicken roulade before. And since a lot of people were encouraging me to include it as part of the course, I wanted to make sure I had a recipe or two for it.

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What's Your Favorite "Knockout"? - Ask Jason

Jason logsdon prime rib head.jpg

Adam asks what's your favorite knockout of 2018 so far?

I assume he's talking about dishes and not MMA or boxing. And in that case, I really liked 2 things.

One was the Snake River Farms gold wagyu they sent me. They hired me to make a video on how to sous vide prime rib, and sent me one of their bone-in wag American wagyu prime rib roasts. Not only did it taste amazing but it was also really fun to experiment with it. I cook it using a few different preparations and had my friend over to help me eat the $400, 11-pound prime rib. So that experience was all round exciting and something I generally don't do on a day-to-day basis.

The other one was from my sous vide Thanksgiving course. I hadn't really made a turkey or chicken roulade before. And since a lot of people were encouraging me to include it as part of the course, I wanted to make sure I had a recipe or two for it.

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How Long is Sous Vided Food Safe In Fridge? - Ask Jason

Sous vide short ribs raw 1

This is always a big question people have. Once you're done sous viding, if you cook it through to pasteurization and you chill it efficiently and then put it in a refrigerator, the food will last for a long time, a lot longer than normal leftovers do.

If you follow that routine, cooked food in unopened sealed bags will last for at least a week, if not longer. I know some people, I think Douglas Baldwin is one who talks about food lasting for 2, 3 or even 4 weeks, depending on if your refrigerator's cold enough and you've chilled it properly. So sous vide leftovers do last for a long time.

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Sous Vide Tips on Tri-Tip - Ask Jason

Sous vide tri tip roasted fennel olive salad

My local stores and butchers don't carry much tri-tip meat, so I've only cooked it a few times. I turn to sirloin steak and strip steak a lot. Unfortunately, I don't have many personal good tips for tri-tip, but I know a lot of people who love it.

It's my understanding that you want to sous vide tri-tip to a steak-like temperature. You could select 131°F (55°C) if you like a medium rare steak. Some people enjoy tri-tip just heated through for 2 or 3 hours but others like to cook it a little bit longer to tenderize it. Mike says tri-tip is one of his favorite cooks. He does 134°F (56.6°C) for 12 hours and it comes out great.

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StarChefs Congress 2018 Recap

If you have been following along with me on Facebook, Instagram, or Twitter, you've seen all the amazing food, presentations, and people I've experienced at StarChefs 2018. I want to add a little more context, and put some of my favorite experiences here on the blog. If you are a chef, or an adventurous home cook, StarChefs should definitely be on your "must attend" list. It's just a fascinating conference and I've been lucky to cover it for a few years.

Counter Korean

Jesse Vida and Junghyun Park from Atomix kicked off the conference for me with a great demo combining a cocktail and food pairing.

Img 2172.jpg

The cocktail was a complex blend with tart, sweet, and effervescent notes.

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Do You Need a Circulator for Sous Vide - Ask Jason

Joule review 4 compare height

The short answer is, I don't think so. If it works for you, then great. Circulators are really nice to have though.

My Crock-Pot was an old model that didn't work very well anymore. After trying to do some ribs, I gave up on it; never used it again. I wanted to sous vide the ribs at 176 degrees and it took about 4 1/2 hours for the Crock-Pot to get the hot tap water up to that temperature. The people who say that it doesn't matter how powerful it is because you can use hot tap water, have never waited 4 1/2 hours to get up to temperature; it was ridiculous.

To make matters worse, it didn't even hold the temperature very well, and so I really struggled with those ribs. But if it's working for you and meets your needs, then stick with it. There's nothing wrong with a basic setup.

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Need More Pickled Vegetables? - Ask Jason

Sous vide dill pickles 5

Timm Kuster says "We need more pickled vegetables on our plates!" That's a good comment because I also think pickled vegetables are great.

I didn't do much pickling until my last cookbook Amazing Food Made Easy: Healthy Sous Vide. In that one I did 2 different pickled vegetable recipes and it showed me just how easy it is to use sous vide for pickling.

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What Should You Not Sous Vide - Ask Jason

Sous vide salmon carpaccio joule

This is a really great question! We get in this kind of echo chamber when discussing the use of sous vide cooking. I feel there's two opposite groups of people. There's the one side who thinks sous vide is completely overrated; it can't do anything that you can't do with traditional cooking. Then there's the camp who thinks you should sous vide everything. You've probably seen the extreme of that in the once or twice a year joke post about "my popcorn is going in the sous vide machine".

Despite the fact I make a living from writing and talking about sous vide, I believe that not everything is better with sous vide. I really feel sous vide is another tool and depending on what you're trying to accomplish, it might be the best tool.

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How Do You Pasteurize Fish with Sous Vide - Ask Jason

Sous vide halibut chimichurri sauce 5

A lot of people are disappointed cooking fish with sous vide and I think that's because there's several ways to prepare fish. Two of the main ones are more gently cooked methods like poached or steamed fish, and higher heat methods like grilled or pan-fried fish. I believe sous vide works great for some but not all fish preparations.

However, sous vide does excels at making many types of more gentle fish preparations, such as poached or steamed fish. In addition, sous vide is also great at low temperature preparations, such as lightly cured or slightly warmed fish.

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Sous Vide Pre-sear vs Post-sear – Ask Jason

Sous vide searing steak front There is a lot of talk about whether you should sear your meat before sous viding it. There are two main reasons to do it. First, pre-sear before sous vide to sterilize the meat. The first one is to kill anything on the outside of the meat before you sous vide it. Generally, lactobacillus can grow at the same temperatures you sous vide at. This is also why some people say before sous vide dunk the meat in boiling water for 5 or 10 seconds, just enough to kill everything that's on the outside.

The other reason to pre-sear is to add flavor and help out your post-sear. For most things I would never recommend only pre-searing. So if you are going to pre-sear you still want to sear at the end. Pre-searing reduces the amount of time it takes to post-sear.

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How Do You Reheat Sous Vided Food - Ask Jason

Sous vide seared steak

How do you reheat sous vide food? I have some sous vide time and temperature charts that talk about heating your food or pasteurizing your food; it all applies to tender foods. If you've cooked something ahead of time, it's now considered a tender food. The temperature doesn't matter too much as long as you're reheating it at a temperature below what you originally sous vided it at.

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Sous Vide Searing Tips - Ask Jason

Sous vide strip steak raw 22

Searing is one of those things that some people have no problem with it and other people really struggle with it all the time. There's a lot of things you can do to help increase your success and there's many different searing methods to choose from.

Some ideas to consider are the thicker the meat is the better sear you can get without overcooking the meat. Regardless of the type of pan, the heavier it is, the more heat it holds. The hotter you can get the pan before putting the meat in, the better the sous vide sear will be.

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